| 61 | 62 | 63 | 64 | 65 |
| 1 | 42 | 84 | 126 | 168 |
|
After this soup has finished simmering, preheat oven to 375ºF. Have ready a
lightly buttered, ovenproof earthenware soup bowl or deep casserole dish.
Heat 4 Tablesps butter in a heavy, medium saucepan. Add onions and cook until
translucent. Add the flour and stir. Add the broth and stir. Simmer for about 30
minutes. Season with salt and freshly ground pepper. Put the soup in the ovenproof
bowls.
Thinly slice the Superb Rolls, discarding the ends. Toast the slices in a toaster
oven (they will brown quickly, so take care not to burn). Butter the slices and put them
on top of the soup. Sprinkle cheese on top. Do not cover. Put the bowls in the oven for
about 15 minutes until the cheese and Superb Roll slices look crusted over and slightly
browned. Serve at once.
Italian Egg Drop and Parmesan Cheese Soup
Note: Serves 4, Total Carbohydrates: 2
You can add cooked chicken cut into bite-sized pieces to this soup if you want
something a bit heartier. This is very good with a thin slice of lemon floating on top.
Ingredients:
4
cups chicken stock or broth
salt and pepper
2
4
2
eggs
Tbsp. freshly grated Parmesan cheese
tsp. chopped fresh parsley
Heat the stock or broth to a boil over high heat. Season to taste with salt and pepper.
Beat the eggs with the Parmesan and parsley and season with a bit of salt and pepper.
Slow stir the egg mixture into the soup and stir constantly for 2-3 minutes until the eggs
float to the top and form tiny “flakes”. Serve immediately.
Vegetable Cream Soup
Note: The dairy is optional .Makes approximately 12 cups, total Carbs 61
Ingredients:
1
1
2
2
1
1
1
1
lb. cauliflower
1/2 lbs. broccoli, or one of the suggestions above
Tbsp. extra-virgin olive oil
cloves garlic, minced
0 cups chicken stock
tsp. salt
Tbsp. Dijon mustard
tsp. dried tarragon leaves, or herb of your choice
sea salt and freshly ground black pepper
heavy cream, optional
6
3
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